Hi All - I love YUMMY magazine and have started baking, but I am a trifled confused about some of the recipes. This has mainly to do with self raising flour, baking powder, baking soda, bicarbonate of soda and other baking chemicals.
In some recipes it calls for baking soda, others for baking powder, others for bicarbonate of soda and some I have seen for both bi-carb and baking soda. Yet all I can find is baking powder on my super market shelf. Is one good enough, perhaps 2 and what is the difference.
My compliments to the chemist.
david Shaw, Yacht Inn, Camiguin Island